So we ultimately abandoned that plan and turned instead to something we've been meaning to make for ages and have never quite gotten around to - Tim Tam cake. We used this recipe with a few alterations:
1. Beat the eggs, then gradually add in the sugar.
2. If you are using a Kitchenaid to beat the eggs, transfer them into a different bowl before adding the dry ingredients, otherwise you'll end up with clumps of flour everywhere thanks to the weird bottom of the Kitchenaid bowl.
3. Make two separate lots of cake batter. We had to throw out the second cake and start from scratch because a) it ended up smaller than the first one, b) it had a giant clump of unmixed flour in it, and c) sitting around while the first one baked didn't do the batter any favours, and it was basically a really sad puddle of grossness. So we started over, and the second (third?!) cake was a dramatic improvement on either of its predecessors.
We also left out the Tim Tams because GLUTEN (and gluten free ones are a) kind of gross, and b) not available at my supermarket), and I'm not convinced that we missed out. Oh, and we added raspberry extract to the frosting for the middle, and it was quite possibly the best decision I've ever made. It was so delicious that it was a struggle to get the frosting into the cake!
Oh, and you could probably cut back the ganache recipe by at least a quarter, because there was way too much. Anyway, enough of my wibbling, let's get to the pictures, which is what you really care about, right?
|Sad looking bottom layer of cake|
|Delicious frosting of epic proportions|
|Sad cake is less sad once frosting is involved|
|Second cake added and smothered in ganache|
|Now with added bite so that it really looks like a Tim Tam|
|Om nom nom nom nom|
4 cups water
2 cups caster sugar
1 cup lemon juice
2 tablespoons lemon zest
Bring water and sugar to the boil, stirring to dissolve sugar, and boil for five minutes. Cool syrup, then add lemon juice and rind. Pour into refrigerated trays, freeze until syrup becomes mushy. Beat well and freeze again until solid.
Now we, obviously, did the first two steps and then used the ice cream maker to speed things along. Still, when we came to dish it up and take photos, it was baaaaaaaaaasically in a state not much more solid than a Slurpee, and plopped into the parfait glass in a very splashy way. Still, it was delicious. Although I would recommend not using a Microplane to zest the lemons, as it led to little strings of lemon zest all the way through...
Unlike the cake, the sorbet did not photograph particularly well:
Still, it was delicious, and that's what really matters!
What should we make at our next Dessert Day?